Peri-Peri Chicken and Spiced Rice
Directions
- 1Season chicken quarters with salt and pepper and massage it all in.
- 2Roast a sweet red pepper until it's charred, then peel off the skin.
- 3Add the roasted pepper to a blender along with bird's eye chilies, garlic cloves, red onion, fresh thyme, fresh rosemary, paprika, cayenne pepper, onion powder, garlic powder, lemon juice, white vinegar, olive oil, and water.
- 4Pour the marinade over the chicken and place it in a Ziploc bag, ensuring all the chicken is evenly coated.
- 5Cook the chicken on a hot grill for about 35 to 45 minutes, brushing with the peri-peri marinade for the first couple of flips.
- 6In a pan, add olive oil, chopped white onion, and bell pepper, and sauté.
- 7Add tomato paste, rice, smoked paprika, turmeric, cumin, and bay leaves to the pan.
- 8Add some of the peri-peri marinade, frozen peas, and water to the rice mixture and cook until done.
- 9In a small bowl, combine melted butter, peri-peri marinade, and lemon juice to create a sauce.
- 10Serve the spiced rice on a plate and top with the grilled chicken.
- 11Drizzle the peri-peri lemon butter sauce over the chicken and garnish with fresh parsley.
Ingredients
- 6 chicken quarters
- salt
- pepper
- 1 sweet red pepper
- 5 bird's eye chilies
- 7 garlic cloves
- 0.5 red onion
- handful fresh time
- handful fresh rosemary
- 1 tablespoon paprika
- 1 tablespoon cayenne pepper
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 0.5 cup lemon juice
- 0.5 cup white vinegar
- 0.25 cup olive oil
- 0.25 cup water
- 1 white onion
- 1 bell pepper
- 2 tablespoons tomato paste
- 2 cups rice
- 1 teaspoon smoked paprika
- 1 tablespoon turmeric
- 1 teaspoon cumin
- 2 bay leaf
- 1 cup frozen peas
- melted butter
- fresh parsley
Equipment
blenderziploc baggrilltongsbrushpanwooden spoon
Tips
- It's much easier to marinate the chicken in a Ziploc bag so all the chicken is evenly coated.
- Brush the chicken with peri-peri marinade for the first couple of flips on the grill.
- To keep the chicken extra moist, make a peri-peri lemon butter sauce to go on top.
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